Name: Boston Scrod Loins in Coconut Curry Sauce
Yield: 8 servings
Ingredients: 4 precooked Boston Scrod loins; 1 onion, finely chopped; 2 tbsp olive oil; 3 cloves garlic, minced; 1 tbsp fresh ginger, minced; 1 tbsp fish sauce; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 can (14 oz) coconut milk; 2 tbsp red curry paste; 1 tbsp soy sauce; 1/4 cup fresh basil, chopped; 1/4 cup fresh cilantro, chopped; 1 tsp brown sugar; Juice of 1 lime

Yields8 Servings

4 precooked Boston Scrod loins

1 onion, finely chopped

2 tbsp olive oil

3 cloves garlic, minced

1 tbsp fresh ginger, minced

1 tbsp fish sauce

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 can (14 oz) coconut milk

2 tbsp red curry paste

1 tbsp soy sauce

1/4 cup fresh basil, chopped

1/4 cup fresh cilantro, chopped

1 tsp brown sugar

Juice of 1 lime

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened.

Add the minced garlic and ginger, and cook for another 1-2 minutes.

Add the sliced red and yellow bell peppers to the skillet and cook for about 5 minutes until they start to soften.

Stir in the red curry paste, cooking for 1-2 minutes until fragrant. Pour in the coconut milk and stir to combine.

Add the fish sauce, soy sauce, and brown sugar. Bring the mixture to a simmer and let it cook for about 5 minutes.

Place the precooked Boston Scrod loins in the skillet with the coconut curry sauce. Spoon some of the sauce over the fish to coat.

Let the fish simmer in the sauce for about 5-7 minutes until heated through.
Stir in the lime juice, fresh cilantro, and fresh basil.

Serve the Boston Scrod loins in coconut curry sauce over cooked jasmine rice. Garnish with extra cilantro and lime wedges if desired.

Ingredients